Choose a soup dish of young, fresh spinach leaves. Wash them and cut them into strips. Peel the 3-4 onions, chop them and add them to the spinach. Beat half a glass of yogurt with 2-3 tablespoons of oil, one tablespoon of lemon juice, one hard-boiled egg, diced, chopped parsley, salt and black pepper to taste. Pour over the salad with the mixture and garnish with slices of boiled eggs and olives.